Surf & Turf, Purple Cauliflower, Baby Cabbage and Bearnaise Sauce

The meal was for the Christening of  my friends new apartment at the Jersey Shore along with a celebration of my friend Derek's successful surgery.  A little shopping at Wegmans and the whole thing came together quite nicely.  This takes 2 hours to prepare, costs $70 and feeds 5 people.

Surf and Turf
2 - 2.5lb lobsters, boiled and deshelled
5 - 4 oz Filet Mignons
1 stick salted butter

Boil the lobster for about 10 minutes and let cool.  Remove all of the meat from the lobster and split the tails in halves.  Place all the meat back into a small sauce pan and top with a stick of melted butter.  Cover and heat on low on the stovetop for five minutes right before serving.
Season and then pan sear the filet mignon for 3 minutes on each side on medium high heat.  Place in a baking dish and cook in a 400 degree oven for 8 more minutes.  Let rest 10 minutes before serving.

Purple Cauliflower and Baby Cabbage
In separate pots of boiling water blanch the cauliflower florets and the baby bok choy for about 3 minutes and then plunge them into separate ice baths.  Remove and let dry.  Place florets in a baking dish with some finely diced garlic and shallots, olive oil, salt and pepper.  Roast for 20 minutes at 400 degrees.
For the bok choy just place it on a baking tray and heat in the oven 5 minutes before you serve.

Bearnaise Sauce
1/2 small shallot finely diced
1/4 cup white vinegar
1 tablespoon finely chopped parsley (tarragon is traditional but I didnt have)
3 egg yolks
1 and 1/2 sticks of butter
1/2 teaspoon hot sauce
juice from half a lemon

In a small sauce pan start shallots and vinegar on low heat.  Let cook until most of the liquid is reduced and you have about 2 teaspoons of liquid.  Remove from the heat and add the fresh herbs.  Set aside until later.  In a second small sauce pan start the butter on low heat.  Once the butter is all melted a white foam will be on top.  Use a small spoon to remove all of the white milk solids from the top.  This is know as clarifying the butter.  Remove from the heat and set aside. Now the tricky part; Create a double boiler, a small sauce pan with lightly boiling water and a metal mixing bowl on top.  Add the egg yolks to the mixing bowl and whisk vigorously for about 3 minutes or until they double in side.  Now have someone else SLOWLY pour the warm clarified butter into the eggs while you continue to whisk.  Once the butter and eggs have come together add the remaining ingredients and whisk together.  Keep the sauce in a warm place but not too hot or it will break.  Use to top basically anything.

The food, wine and company were all amazing.  Congratulations to Harout on the new spot, its going to be a great year there.  Words can't say how impressed and proud I am of my buddy Derek who gave his kidney to his mother just one week before this event.  Life is amazing everybody so enjoy it while you can! Buon Apetito!

Lemon Sole En Papillote with Fennel-Apple-Citrus Slaw

This fast and no mess fish recipe takes only 20 minutes and works great every time. Lemon sole is a bit larger and, in my opinion, tastier then dover sole, plus its half the price. This complete dish take 40 minutes, costs $15 and feeds two people.

Lemon Sole En Papillote

2 6oz filets of lemon sole

1 bunch fennel frawns (or dill)

1/2 orange, sliced

1/2 cup chopped fennel stalks

1/2 cup chopped celery

1 shallots, thin sliced

salt and white pepper

3 tablespoons olive oil

Preheat the oven to 375. Layout a large piece of aluminum foil or parchment paper (dont use wax paper!). Season both sides of the fish with salt and pepper. Lay fennel frawns on one side and roll the fish starting at the thick side. Place rlled fish on the foil and mix in chopped fennel, celery, shallot, olive oil and orange. Seal the foil making sure its 100% sealed. Place on a backing sheet in the center of the oven for 20 minutes. Remove and open carefully, there is hot steam inside. Reserve the liquid inside the foil as a sauce.

Fennel Apple Citrus Slaw

1/2 head of cabbage, shredded

1 fennel bulb, shredded

2 gala apples, julienne on a mandolin

2 bartlett pears, julienne on a mandolin

4 celery stalks, peeled and julienne on a mandolin

2 shallots, julienne on a mandolin

2 carrots, shredded

handful of celery leaves, left whole

1/4 cup fresh squeezed navel orange juice

1/4 cup white balsamic vinegar

1/8 cup extra virgin olive oil

1/8 cup guava juice

2 tablespoons truffle honey (or regular honey)

2 tablespoons dijon mustard

3 teaspoons celery salt

3 teaspoons dry dill

4 teaspoons kosher salt

4 teaspoons white pepper

Use a box grater to shred and a mandolin to julienne all the items. Mix together and let stand 30 minutes. Mix again and adjust the seasoning to taste.

Buon Apetito!